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Old 02-19-2013, 10:53 AM   #16
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Join Date: 09-14-09
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Originally Posted by BayoustateBBQ View Post
Since we are on the subject what is the best kosher salt to use for rubs?
I am not a fan of Morton's. I prefer Diamond.
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Old 02-19-2013, 01:14 PM   #17
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You guys are amazing. I love being a part of this group. I think that the bottom line here would be - "you can use a variety of salts for your brine, but just know what salt your using and calculate by weight, solubility, and surface area"

I can do that, I guess this leaves me to try a couple more fillets next weekend. I'll update you all on my progress. I'm going to try the table salt again (just for the challenge) but consider size and weight of the granules and see if I can get it done right.
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Old 02-19-2013, 03:44 PM   #18
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Originally Posted by Dr. Endo View Post
I'm going to try the table salt again (just for the challenge) but consider size and weight of the granules and see if I can get it done right.
Why make things more difficult than they need to be? A box of Kosher salt will set you back <$5 and will give you a far more consistent product. You're working with a high cost protein in Salmon, no need to risk ruining another batch when there's a tried and true alternative easily available.
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Old 02-19-2013, 04:22 PM   #19

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I smoke salmon a lot. The only time it was really too salty was when I only had about half the amount of Kosher salt I needed and substituted in some table salt for the rest. I do know that people have different tastes when it comes to saltiness. We generally prefer a 4:1 ratio of brown sugar:salt, but others use 3:1 or even 2:1. There are no hard and fast rules. Play with it until you get what you like.
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Old 02-19-2013, 05:29 PM   #20
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After dealing with over salted dried out salmon to many time I just quit trying to brine or salt it. I stuff it with crab and run the uds at 300 until it is cooked.
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drum, salmon, smoked, uds, ugly

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